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PDF, Effect of Differences in Salt Concentration on the Quality Of IOP Conference Series: Earth and Environmental Science PAPER • OPEN ACCESS Effect of Differences in Salt Concentration on the Quality of Rebon Shrimp Paste (Acetes Sp) in Tegal District To cite this article: S Mulyani et al 2021 IOP Conf. Ser.: Earth Environ. Sci. 755 012051 View the article online for updates and enhancements. This content was downloaded from IP address 170.106.33.19 on 26/09/2021 at 20:52 ACHOST 2020 IOP Publishing IOP Conf. Series: Earth and Environmental Science 755 (2021) 012051 doi:10.1088/1755-1315/755/1/012051 Effect of Differences in Salt Concentration on the Quality of Rebon Shrimp Paste (Acetes Sp) in Tegal District S Mulyani 1*, P M Vestiyati 1, Kusnandar 1, H K Alamsyah 1, and S W Simanjuntak 1 1Faculty of Fisheries and Marine Science, Pancasakti University of Tegal, Indonesia *[email protected] Abstract. Rebon Shrimp Paste (RSP) in Indonesia uses different percentages of salt addition, ranging from 2 to 20% or not at all. This study aims to determine the influence of different salt concentration (5%, 10%, 15% and without salt) on the quality of RSP organoleptic, microbiological and chemical. This research was conducted in Munjung Agung, Tegal and Cirebon Fisheries Product Quality Testing and Application Laboratory. The results showed that the addition of different salt concentration (5%, 10%,15% and without salt) affected the quality of organoleptics, microbiology, and chemistry. Organoleptic quality with salt concentration of 5% and 10% favored panelists with an average value of 6.8 (not yet meeting Indonesian National Standards). The highest water content value is found in RSP that are not added salt (40,19%-43,22%) and lowest at 15% salt concentration (31,12%-34,82%) in accordance with the SNI. E.Coli and Salmonella growth was negative in all four samples and didn’t different materially, according to SNI standard 2716.1:2009. The best increase in salt concentration in the study was 5%, with an average organoleptic value of 6.8 in the coliform contamination sample A2 APM/g <3, negative E.Coli and Salmonela with a water content value of 39.15. 1. Introduction Terasi is widely traded in the market. In general, it can be divided into two types based on its raw materials, namely shrimp paste and fish shrimp paste. Terasi is a food flavoring ingredient and is usually used in making chili sauce and is well known not only in Indonesia, especially Java, but also in Southeast Asia such as Thailand, Vietnam, Laos and other countries [1]. Terasi is one of the fermented fish or shrimp products that only undergoes a salting treatment without adding acid, then leaves it for a while to allow the fermentation process to occur. In making shrimp paste, the fermentation process can take place due to activity enzyme originating from the body of the fish or shrimp itself. Fermentation is a process of decomposing simpler compounds by enzymes or fermen which comes from the fish's own body or from microorganisms and takes place under controlled environmental conditions. This decomposition process can take place with or without the activity of microorganisms, especially fungi and yeast [2]. The formulation of the problem in this study were: whether the difference in the addition of salt concentration in the shrimp paste as much as 5%, 10%, 15% and 0% affect the quality in Organoleptic, Microbiological and Chemical. In 100 grams of fresh rebon shrimp contains 16.2 grams of protein and 757 mg of calcium. However, rebon shrimp spoil easily if not processed. Therefore, Rebon must be processed first so as not to lose its nutritional value, one example of a processed product is shrimp paste. Good quality also needs to be considered for fishery products [3]. Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI. Published under licence by IOP Publishing Ltd 1 ACHOST 2020 IOP Publishing IOP Conf. Series: Earth and Environmental Science 755 (2021) 012051 doi:10.1088/1755-1315/755/1/012051 There are many ways that can be done to maintain the quality and nutritional quality of rebon shrimp, one of which is by doing traditional processing, namely making shrimp paste using fermentation techniques. Fermentation is one way of processing through the process of utilizing the decomposition of compounds from complex protein materials [4]. The salt used is very important in the fermentation process, therefore it is necessary to add appropriate salt for making shrimp paste so that the quality is well maintained. This study aims to determine the good quality of rebon shrimp paste with the addition of different salt concentration. 2. Materials and Methods The method used in this research is experimental analysis, it can be said as an experimental research method used to find the effect of certain treatments on others under controlled conditions [5]. Collecting data by observation, namely by observing and recording, then tested semiquantitatively at the UPTD Laboratory. Testing and Application of Quality Fishery Products in Cirebon, West Java and statistically analyzed to determine the effect of differences in the addition of different salt concentration, namely A 5%, B 10 %, C 15% and D 0% or without salt in the shrimp paste. The method of data collection is carried out observation and data analysis by systematically observing and recording the symptoms or phenomena being investigated [6]. The phenomenon observed in this study was the effect of adding salt concentration to the shrimp paste. The experimental design in this study is described in Table 1. Table 1. Research Experiment Design Treatment of Adding Salt Concentration (%) To 1 Kg Amount Testing Repetition Shrimp Paste Sample A:5% B:10% C:15% D:0% Organoleptic 1 (6 panelists) A B C D 4 Microbiology E.Coli bacteria 2 A1 and A2 B1 and B2 C1 and C2 D1 and D2 8 Bacteria Salmonella 2 A1 and A2 B1 and B2 C1 and C2 D1 and D2 8 Chemistry 2 A1 and A2 B1 and B2 C1 and C2 D1 and D2 8 Wa ter Content 2.1. The Process of Making Shrimp Paste a) Raw Material Preparation The raw material in the form of fresh rebon shrimp is then carried out in the sorting stage, washed to remove dirt, mucus, and drained. The washing process uses clean water that has been placed in a container then the rebon shrimp is put into a container to be washed. b) Drying I After clean, the rebon shrimp is dried in the open so that it is exposed to direct sunlight. In this drying, there should not be a thick layer so that the rebon shrimp dry evenly and if there is dirt it must be removed. The purpose of drying is not to dry completely but just half dry so that it is easy to grind or pound [1]. Drying is done for one to two days [4]. c) Pulverization Enter the dried rebon shrimp into the pounder then puree. The process of milling the shrimp paste uses a mortar and pestle made of stone for mortar and a pestle made of wood, in addition to smoothing the pounding it is used to obtain homogeneous results. Meanwhile, salt treatment A 5% [7], treatment B 10% [8] and treatment C 15% was added [9]. Use treatment D without added salt. The crushed and mashed shrimp are in a square shape and then wrapped in dried banana leaves to make them smell unique. After the dough is made into clumps, it is then wrapped in dry banana leaves. Then ripen overnight. This ripening is the first stage of the fermentation process. Enzymes that play a role in the 2 ACHOST 2020 IOP Publishing IOP Conf. Series: Earth and Environmental Science 755 (2021) 012051 doi:10.1088/1755-1315/755/1/012051 fermentation process in fishery products are mainly dominated by proteolytic enzymes that are able to break down protein and are carried out at room temperature 20 to 25 0C [2]. d) Drying II Reopen the shrimp paste that has been broiled or fermented overnight, and crush the clumps of shrimp paste back into the sun again. Drying is done for three to four days [4]. When finished in the sun, mash again and form the shrimp paste into a square, pack it with dried banana leaves. e) Packaging The packaging is done with dried banana leaves. f) Fermentation Fermentation is carried out for four to seven days [1]. This fermentation process is intended for the process of breaking down complex compounds from shrimp meat into simple compounds. Enzymes that play a role in the fermentation process in fishery products are mainly dominated by proteolytic enzymes that are able to break down protein [2]. 2.2. Tests for Determination of Coliform Bacteria and Escherichia Coli a) Testing using APM 3 Series Tube Take the rebon shrimp paste to be tested then cut it into small pieces until the weight of each sample is 25 g, then put it in a container or sterile plastic and add 225 mL of solution Butterfield's Phosphate Buffer. Homogenize using stomacher for two minutes. This stage is a solution with a 10-1 dilution. Coliform Estimation Test procedure stages (presumptive coliform) are as follows. 1. Prepare 9 ml of Butterfield's Phosphate Buffer solution and enter into two test tubes. 2. Prepare 102 dilutions by dissolving 1 ml of 101 solution into 9 ml of Butterfield's Phosphate Buffer diluent for 103 dilutions by dissolving 1 ml of 102 solution into 9 ml of Butterfield's Phosphate Buffer diluent.
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